Jarlsberg MILD, MELLOW, NUTTY SEMI SOFT PART-SKIM CHEESE, MILD, MELLOW, NUTTY
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This cheese is made from pasteurized part-skim milk, rennet, salt, and culture, which are traditional ingredients for cheese production. Despite being processed, it maintains a clean ingredient list without any artificial additives or harmful substances. The product's processing level limits its score, but its simple and traditional formulation supports a high rating within its category.
Key ingredients 4
RennetGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Facilitates the cheesemaking process by coagulating milk, which is crucial for cheese texture and flavor development.
Pasteurized part-skim milkNeutral
Pasteurized part-skim milk is a common base for cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria, but it may reduce some beneficial enzymes. Skimming reduces fat content, which can be beneficial for those monitoring fat intake.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It helps control microbial growth and contributes to the cheese's texture. While necessary in cheesemaking, excessive salt intake can be a concern for individuals with hypertension.
Risks
Excessive consumption of salt can lead to increased blood pressure and related health issues.
Benefits
Enhances flavor and acts as a preservative, contributing to the safety and shelf-life of the cheese.
CultureNeutral
Cultures are bacterial strains used in cheese production to develop flavor and texture. They are essential for fermentation, which enhances the cheese's taste profile. The specific strains used can vary, but they generally do not pose health risks.
Benefits
Contributes to the development of flavor and texture in cheese through fermentation.
Processing
Processed Foods
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